Formal science education is the last stage of acquiring scientific knowledge for most people. They rely on the knowledge acquired at school for the rest of their lives. Therefore, it is important that formal education changes students' colloquial knowledge into scientific knowledge and is correct. The study decided to test three situations. In the…

Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers' and students' perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and…

Introduction: "My Cookery" is a children's cookery book that aims to enhance children's joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes…

The purpose of this study was to explore the relationships between the self-efficacies and the attitudes toward Web-based Recipe Learning (WRL) of 296 culinary college students in Taiwan. Factors of the WRL Self-Efficacy Scale and the WRL Attitudes Scale were identified in this study using exploratory factor analyses. Both scales showed a good…

In this article, the authors present the Linguacuisine app--a product of the Erasmus Plus-funded project 'Linguacuisine'. Linguacuisine is the third generation of digital technology they have produced, the first two being the French and European Digital Kitchens. Linguacuisine tackles the universal problem of classroom language teaching, namely…

Purpose: Food education in secondary schools can provide adolescents with essential food knowledge and skills required for healthy, independent living. The purpose of this paper is to identify food-related knowledge and skills that Australian consumers believe are required for all consumers, and to identify their demographic and psychographic…

This paper explores the English needs of culinary college students in Korea, asking whether their English needs differ by their desired careers. To this end, we administered a survey to 123 culinary college students and divided them into six groups based on their desired careers. The results show that the type of desired career of the participants…

Background: Food literacy can encourage adolescents to develop healthy dietary patterns. This study examined home economics teachers' (HET) perspectives of the importance, curriculum, self-efficacy, and food environments regarding food literacy in secondary schools in Australia. Methods: A 20-item cross-sectional survey was completed by 205 HETs.…

Purpose: The purpose of this paper is to test an hypothesis that teachers' personal orientations toward food preparation, nutrition and environmental issues would be related to their perceived importance of food skills. Design/methodology/approach: Little research has been conducted on home economics teachers' views on the importance of the food…

The purpose of this study is to examine the effect of the teaching quality of culinary arts teachers and student learning satisfaction on the academic performance of hospitality students. This study surveys the students in hospitality departments at universities in Taiwan. A total of 406 (81.2%) valid questionnaires were received. Research results…